Pot Pie

Name: Pot Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ lb (240 g) mushrooms, sliced (these were only added when in season); 2 cups (4.5 dl) stock (stock cube will do); Butter; Salt and pepper; 2 pig’s kidneys; 4 slices streaky bacon; 1 lb (½ kg) suet crust; 2 tablespoons seasoned flour; 1½ lb (¾ kg) lean pork, from top of hand or leg

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe is from Durham. It is really a steamed meat pudding but is always known locally as “Pot Pie”, although it is entirely different from Mutton Pot Pie. It was a dish for the day after a pig had been killed.

Ingredients

1½ lb (¾ kg) lean pork, from top of hand or leg
2 pig’s kidneys

Europe
United Kingdom
Engalnd
Durham
Pie

Method

Remove all skin and fat from the pork and cut the meat into ½ inch (1cm) cubes. Skin and core the kidneys and cut in the same way. Cut each bacon slice into 6 pieces.

Grease a pudding bowl with butter and line with the suet crust about ¼ inch (0.5